Chickpea, Red Beet and Toasted Quinoa with Basil Avocado Pesto and Home sprouted Mung Beans

Posted on Jun 29, 2017


Chickpea, Red Beet and Toasted Quinoa with Basil Avocado Pesto and Home sprouted Mung Beans

Chickpea, Red Beet and Toasted Quinoa Bowl with Basil Avocado Pesto and Home sprouted Mung Beans

 

 

The other day we sprouted some fresh mung beans. These delicious white sprouts are ubiquitous in Asian cuisine, but almost never make it to western dishes! A real shame, let me tell you that. They are so delicious, nutritious, and incredibly easy to sprout!

If you missed my post about why you should add them to your diet + how to sprout your own seeds, grains, and legumes, CHECK IT OUT HERE!

 

Ingredients (serves 2 to 3 people)

For the avocado pesto

  • 1/2 avocado
  • 1 cup fresh Italian basil
  • 1/4 cup unsalted raw cashews, soaked
  • 2 to 3 tbsp nutritional yeast or Parmesan cheese for non-vegans
  • 3 tbsp  extra virgin olive oil (or avocado oil if you have that)
  • 3 clove of garlic
  • Sea salt and black pepper to taste

 

 

For the toasted quinoa bowl

  • 2 cups cooked quinoa (we used a mix of red and white quinoa because that’ was what we had left)
  • 1.5 cup cooked chickpeas
  • 1 cup raw red beet, diced
  • 1.5 cup bean sprouts or other sprouts of your liking
  • Sea salt and black pepper to taste

ALSO READ: Chickpea 101: How To Soak, Sprout, Cook, and Freeze Chickpeas

 

 

Directions

  1. Cook the quinoa according to the package instruction.
  2. Meanwhile, add all pesto ingredients in a blender or food processor and process/blend until smooth. Add some water if needed. Set aside in the fridge.
  3. In a skillet, heat cooking oil over medium heat and toast quinoa until nicely browned and crispy. This will take about 5-10 minutes. Stir regularly. Transfer the toasted quinoa to a bowl and set aside.
  4. In the same skillet, add cooking oil and stir-fry the red beet over medium heat until softened. this will take about 5 minutes. Stir regularly.
  5. Stir in the chickpeas. Cook until slightly browned and heated.
  6. Then add the bean sprouts and cook for a minute more. Add the toasted quinoa. Stir well and serve with avocado pesto.

Enjoy your meal 😉

 

 

 

 

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